cream

Love That Taste of Buttermilk
FarmPlate Jul 14, 2010 Cream 0 comments
Do you ever wonder about buttermilk? Most people know that buttermilk is--at least it used to be--the liquid leftover from churning butter. The solid butter got all the fat, leaving the liquid buttermilk nearly fat-free. But what's the story behind buttermilk's sour tang? In the early 1930s, American farmers were literally in the dark. Nine out of ten farms had no electricity. By the time fresh cream arrived at the dairy for processing, it had fermented or soured, giving the buttermilk and the butter a distinctive tang. The Rural Electricity Administration brought power to the countryside and by the time of WWII, nine out of ten American farms were electrified. The cream could be quickly...
Strawberries 'n' Cream Mousse
FarmPlate Jun 16, 2010 Cream 0 comments
from the FarmPlate Kitchen 2 pints (about 1 pound) just-picked strawberries, rinsed and hulled About 2/3 cup confectioners' sugar 1 to 2 teaspoons lemon-flavored vodka 1 pint (2 cups) Butterworks Farm heavy cream ¼ teaspoon pure vanilla extract Slice 1 pint of strawberries and place in the bottom of a clear glass dessert bowl or divide among 6 individual parfait glasses. Sprinkle with 1/3 cup of the confectioners' sugar and a teaspoon or two of vodka. From the remaining pint of berries, set aside a few small ones to garnish the dessert. Process the rest of the strawberries with 1¼ cups of the heavy cream. Add 2 to 4 tablespoons confectioners' sugar, depending on the sweetness of the...
Strawberry Delights
FarmPlate Jun 16, 2010 Cream 0 comments
The sun popped out yesterday and today you can almost hear the strawberries ripening in their rows. June is strawberry season all over New England, and nothing quite says summer like a basketful of sweet strawberries you've picked yourself. The promise of juicy strawberries is a great way to entice friends and family away from the house and into the countryside. You-Pick strawberry patches can be found throughout the region and it looks like we'll have ideal picking weather now through Father's Day. Obviously you want to get the most out of your picking efforts, so here are some tips to keep in mind: • Select strawberries that are bright red all over. Leave the berries that are still green...
A Very Vermont Valentine
FarmPlate Feb 05, 2010 Cream 0 comments
  What do Vermont localvores give their chocolate-loving sweethearts for Valentine's Day since the nearest cacao plantation is on the island of Jamaica, not in the southern Vermont town of Jamaica? Truffles. Chocolate truffles. From Lake Champlain Chocolates, of course. Most people don't think of chocolate as a local product, but Burlington's Lake Champlain Chocolates is working hard to change that. The company uses as many local products as possible, from butter and cream to honey to maple syrup. Because it's not just chocolate that makes their chocolate truffles so rich, so creamy, so irresistible. The secret is in the prize-winning butter, Vermont Butter & Cheese Creamery's...
Blue Cheese & Onion Tart
FarmPlate Jan 06, 2010 Cream 0 comments
from the FarmPlate Kitchen 2 tablespoons unsalted butter 2 large sweet onions ¼ cup white wine or dry vermouth 1 tablespoon chopped fresh thyme ½ teaspoon salt Freshly ground black pepper 3 large eggs ¾ cup cream or half-and-half 2 tablespoons chopped flat-leaf parsley 8 ounces Vermont blue cheese, crumbled 1 unbaked pie shell Dijon mustard for brushing shell In a large, heavy skillet, melt the butter over medium-high heat. Add the onions and cook, stirring occasionally, until caramelized, 12 to 15 minutes. Pour in the wine or vermouth and cook until dry, about 2 minutes. Add the thyme, salt and a generous grinding of pepper. Stir well. Set aside to cool for about 10 minutes. Preheat the...